The human side of finance
Poached salmon with spring salad & sorrel mayonnaise
A light, elegant dish perfect for spring or summer, pairing delicately poached salmon with a bright, seasonal salad and a
Salmon Wellington
This Salmon Wellington is an elegant and economical way to use up leftover salmon trimmings and tail fillets. Wrapped in
Marking milestones and making memories
Last week, in (rare) beautiful sunshine – with a stunning view of London – we had the absolute pleasure of
How we’re putting sustainability in the spotlight all year round
For us sustainability isn’t a buzzword—it’s a commitment that shapes everything we do. As we celebrate Earth Day, I am proud
Ten years of passion, progress, and professionalism
This year, we’re delighted to celebrate three of our incredibly talented chefs who’ve each been with us for ten years. Their
How to eat more nuts, pulses, and seeds easily!
When you think of snacks, what comes to mind? Biscuits? Chocolate bars? Crisps? What if I told you that nuts,
Easter wines: What to drink over the long weekend
Easter welcomes the arrival of spring—longer days, blooming flowers, and fresh seasonal produce filling our tables. Whether you’re planning a
Catering for hybrid working
Employees expect more flexibility, variety, and convenience. Businesses are rethinking how to make their office spaces more attractive and engaging.
Rhubarb Jam
What can I do with all this rhubarb? Here’s a simple, flavour-packed rhubarb jam recipe that’s easy to make and
10 ways to enjoy the longer evenings
As the clocks jump forward and spring stretches out the evenings, that extra daylight feels like a little gift. So,
Foraging free, seasonal, and delicious food
I love nothing more than getting out into the wild and foraging for free, seasonal, and delicious food. This connects
Time to rethink ‘Contract Catering’ – it’s more than a canteen
When I tell people what I do, they often pause for a moment and say, “Oh, you provide catering for
From food waste to sustainable success
Food waste is one of the biggest sustainability challenges of our time, yet it’s often overlooked in the broader conversations
Nova cafe and bakery
We are very excited to have launched Nova, a new café and bakery in partnership with law firm Hogan Lovells
The secret to reducing food waste
Atelier kitchen network
As workplace dining evolves, the demand for high-quality delivered-in catering solutions has never been greater. Atelier Kitchen Network is designed to
Croissant bread and butter pudding
Make the most of leftover pastries by turning them into a luxurious bread and butter pudding, with creamy layers that
Bread gnocchi with broccoli, mushroom and blue cheese
Using breadcrumbs to make bread gnocchi, this dish combines simple ingredients into a rich, cheesy delight perfect for any occasion.
Salad leaf soup
A quick and easy way to use up leftover salad leaves, this creamy salad leaf soup is light yet satisfying
Coffee soda bread
A creative way to use up coffee grounds, this coffee soda bread combines oats, wholemeal flour and coffee grounds for
Celebrating women in the coffee industry
We have always taken a pride in fostering a community of empowered women. This commitment naturally extends to our passion
Chocolate and nut tiffin
This chocolate and nut tiffin transforms leftover cakes, biscuits and pantry scraps into a rich, co-bake treat with layers of
Tomato and chilli jam
A tangy, spicy tomato chilli jam that uses ripe tomatoes to create a rich, flavour – packed condiment for any